Roasted Sirloin With Red Onions And Port Gravy Recipes

SIRLOIN ROAST WITH GRAVY

Steps:

• Rub roast with garlic and pepper; place in a 3-qt. slow cooker. Mix soy sauce, vinegar, Worcestershire sauce and mustard; pour over roast. Cook, covered, on low until tender, 3-1/2 to 4 hours., Remove roast; keep warm. Strain cooking juices into a small saucepan; skim fat. Mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut roast into slices; serve with gravy.

ROAST SIRLOIN OF BEEF WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Rub steak with 1 tablespoon olive oil. Season beef with salt and pepper. In a large casserole on the stovetop, sear beef on both sides. To a heavy roasting pan add onions and 2 tablespoons olive oil and roast in oven for 20 minutes, to begin caramelizing onions. Place charred roast on top of onions and roast until internal temperature is 135 degrees (for medium rare), or higher, about 45 minutes. In final 15 minutes (internal temperature of beef should be approximately 120 degrees), mix garlic, parsley, extra virgin olive oil, and lemon juice. Brush mix on steak as roasting marinade and brush on mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
• Remove roast, place on carving board, and allow to rest. Place onions and mushroom caps on platter.
• Pour excess fat from roasting pan, leaving 1 tablespoon. Add flour and cook on stovetop for 2 minutes. Add wine and reduce by half. Add broth and cook for 2 minutes.
• Carve roast. Serve with onions, mushrooms and gravy.

ROASTED SIRLOIN WITH RED ONIONS AND PORT GRAVY

Steps:

• Preheat oven to 180°C.
• Wipe the meat and season all over witrh salt and pepper.
• quarter onions through the root, keeeping root intact to hold together.
• Heat the oil in a roasting pan, addd the onions, turning them until they glisten.
• Put the beef in the tin and surround with the onions.
• Mix the herbs together and set aside.
• Roast the beef for 45minutes then remove from the oven and spread the horseradish over the fat of the meat, sprinkle 3/4 of the herbs over the meat and the rest over the onions.
• Roast a further 40-45 minutes for medium.This depends on how plump the meat is. The plumper it is the more time it wil require.
• Transfer the cooked meat and onions to a plate and cover with foil to keep warm.
• Reheat the pan juices in the tin( do this on the hob), stir in the flour and cook 1 minute.Stir in the port, then stock.
• Bring to the boil, stirring until thickened, add the worchertershire sauce.Simmer 5 minutes.
• Serve with roast potatoes.